Grilled Octopus

Grilled Octopus

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  • 2-3 pounds cleaned octopus
  • 1 bay leaf
  • 5 thyme branches
  • 20 peppercorns
  • 1 large onion, quartered
  • 5 garlic cloves, peeled
  • 2 lemons
  • 1 tablespoon dried oregano
  • 6 tablespoons extra virgin olive oil
  • salt & pepper



Heat up a large stock pot with water. Add onion, bay leaf, thyme, peppercorns, salt, garlic and 1 lemon, quartered. Add octopus, turn heat up heat & cover until it comes to a boil. Reduce heat to medium-low, cover, and simmer until octopus is tender (about 60 minutes).


Remove octopus and set aside to cool.


Prepare a charcoal grill and/or indoor grated skillet until hot. You want a high heat on this so the octopus can cook quickly.


Cut octopus tentacles into into about 2 inch pieces. In a medium bowl, add some olive oil, salt, pepper. Toss the octopus tentacles in the bowl until lightly coated.


Grill octopus slices until heated through, about 2 minutes per side. Transfer back to bowl and add remaining olive oil & oregano; toss to coat.


Serve on a plate with olive & lemon wedges. Garnish with another dash of oregano.

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